| Autor: |
Yuqi WANG, Bifeng XU, Kezhou CAI, Baocai XU, Qiuyu WANG, Shulin ZHANG, Daoliang LAN, Linlin WANG |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 62-70 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023080235 |
| Popis: |
This study aimed to examine the impact of different low-sodium formulations on the quality and oxidative properties of yak meat products. Yak foreleg meat was utilized as the primary raw material, and various proportions of potassium chloride (KCl) and sodium pyrophosphate were incorporated to partially replace sodium chloride (NaCl) during the marination process. The objective was to assess the effects of these low-sodium composite salts on yield, edible quality, lipid oxidation, and protein oxidation of yak meat in sauce, while also determining the optimal ratio of composite substitutes for sodium salts. The findings revealed that an increasing substitution of sodium pyrophosphate and KCl resulted in a significant increase in product yield (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
